4 c. flour
1/3 c. sugar
1 3/4 t. baking powder
1 t. baking soda
1 t. salt
1/2 pound (2 sticks) butter,cold
3 c. rolled oats
1 c. raisins
2 c. buttermilk
Preheat oven to 375 F.
Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut the cold
butter into small pieces and add to the flour mixture. Use either your fingers or a pastry cutter to
rub or cut the butter into the flour mixture until it resembles coarse crumbs. Add the oats and
raisins, tossing or stirring with a fork to distribute evenly. Add the buttermilk and stir with a fork
until you can gather the dough into a rough ball.
Sprinkle a board with flour and put the dough on it. Knead 6 or 7 times. Divide the dough into 3
equal parts. Pat each part into a circle about 1/2 inch thick. Cut each circle into 10 wedges.
Put the wedges on ungreased baking sheets 1/2 inch apart. Bake for about 25 minutes, or until
the scones are lightly brown. Serve warm.
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